TY - JOUR
T1 - Quantitative analysis of phenolic components and glycoalkaloids from 20 potato clones and in vitro evaluation of antioxidant, cholesterol uptake, and neuroprotective activities
AU - Ji, Xiuhong
AU - Rivers, Lucas
AU - Zielinski, Zosia
AU - Xu, Min
AU - MacDougall, Erinn
AU - Stephen, Jancy
AU - Zhang, Shuocheng
AU - Wang, Yanwen
AU - Chapman, Robert G.
AU - Keddy, Paul
AU - Robertson, George S.
AU - Kirby, Christopher W.
AU - Embleton, Jean
AU - Worrall, Kraig
AU - Murphy, Agnes
AU - De Koeyer, David
AU - Tai, Helen
AU - Yu, Lilian
AU - Charter, Edward
AU - Zhang, Junzeng
N1 - Funding Information:
The project was part of the Functional Food and Nutraceutical Stream (Dr. Robert G. Chapman, stream leader) within the BioPotato Network ( http://www.biopotatonetwork.ca , Drs. Yvan Pelletier and Helen Tai, co-leads) supported by the Agriculture and Agri-Food Canada Agricultural Bioproducts Innovation Program (ABIP) .
PY - 2012/8/15
Y1 - 2012/8/15
N2 - Potato (Solanum tuberosum L.) is one of the most important food crops in the world and provides essential nutrients. With an aim to develop potato varieties for functional food or nutraceutial applications, we have conducted metabolomic profiling, total phenolics, chlorogenic acid, anthocyanins, and glycoalkaloids analyses on 20 selected potato clones within the Canadian potato breeding program of Agriculture and Agri-Food Canada. Pigmented potatoes in general contain higher levels of phenolic components, including chlorogenic acid and anthocyanins. Levels of phenolics were retained with granulation processing of pigmented potato tubers, but glycoalkaloids were significantly reduced with granulation. The pigmented potatoes also have higher antioxidant activity reaching up to 35% of that for berries, measured as their potency in scavenging DPPH radicals. Extracts of the 20 potato clones (peel, tuber, and granule) were also evaluated for in vitro effects on liver LDL cholesterol uptake and protection of cortical neurons from cell death caused by oxygen glucose deprivation (OGD). These potato extracts in general showed mild activity in enhancing LDL cholesterol uptake in liver HepG2 cells, and also protected cortical neurons against OGD induced cell death, with extracts from granules of six of the potato clones showing significant neuroprotective effects. The bioactive components are not dependent on pigmentation of potato clones. These novel bioactivities identified in potatoes warrant in-depth investigations in the future. Taken together, our results provide further evidence for the enhanced health beneficial components in potato. Crown
AB - Potato (Solanum tuberosum L.) is one of the most important food crops in the world and provides essential nutrients. With an aim to develop potato varieties for functional food or nutraceutial applications, we have conducted metabolomic profiling, total phenolics, chlorogenic acid, anthocyanins, and glycoalkaloids analyses on 20 selected potato clones within the Canadian potato breeding program of Agriculture and Agri-Food Canada. Pigmented potatoes in general contain higher levels of phenolic components, including chlorogenic acid and anthocyanins. Levels of phenolics were retained with granulation processing of pigmented potato tubers, but glycoalkaloids were significantly reduced with granulation. The pigmented potatoes also have higher antioxidant activity reaching up to 35% of that for berries, measured as their potency in scavenging DPPH radicals. Extracts of the 20 potato clones (peel, tuber, and granule) were also evaluated for in vitro effects on liver LDL cholesterol uptake and protection of cortical neurons from cell death caused by oxygen glucose deprivation (OGD). These potato extracts in general showed mild activity in enhancing LDL cholesterol uptake in liver HepG2 cells, and also protected cortical neurons against OGD induced cell death, with extracts from granules of six of the potato clones showing significant neuroprotective effects. The bioactive components are not dependent on pigmentation of potato clones. These novel bioactivities identified in potatoes warrant in-depth investigations in the future. Taken together, our results provide further evidence for the enhanced health beneficial components in potato. Crown
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U2 - 10.1016/j.foodchem.2011.08.065
DO - 10.1016/j.foodchem.2011.08.065
M3 - Article
AN - SCOPUS:84859805306
SN - 0308-8146
VL - 133
SP - 1177
EP - 1187
JO - Food Chemistry
JF - Food Chemistry
IS - 4
ER -